First Cook

ABOUT US

Kripalu Center for Yoga & Health is a nonprofit educational organization dedicated to serving people and communities in realizing their full potential through the transformative wisdom and practice of Yoga. Our purpose is to ignite personal and societal transformation and our vision is a world united in service towards well-being, justice, and peace.

Kripalu teaches skills for optimal living through experiential education for the whole person: body, mind, and spirit. It is the largest retreat center for yoga, health, and holistic living in North America. Each day, our employees strive to offer loving and compassionate service for our guests and each other.

Kripalu is an equal opportunity employer who values diversity in its workforce. We do not discriminate in employment and personnel practices based on race, color, religion, sex, gender identity, sexual orientation, military status, national origin age, disability or genetic information, or any other basis, especially those prohibited by applicable law.

Department Summary

At Kripalu, the Dining & Food Service team is a diverse group of individuals focused on providing an exceptional retreat dining experience through the practice of sacred hospitality and the preparation of a globally inspired, whole foods cuisine.

Position Summary

The First Cook prepares meals from established menus and recipes as well as prepares food for future meals under the direction of the Sous Chef.

Accountabilities

• Assist in the execution of meals
• Reviews assigned menus, recipes, and recipe labels to ensure accuracy
• Communicates with Sous Chef in-service adjustments to menu items
• Works with Dining team to ensure smooth roll out of meal service
• Executes any special meal items based on guest dietary requests
• Records meal quantities and change requests
• Responsible for packaging, labeling and storage of excess food from meals
• Follows production schedule to effectively prepare for future meals
• Maintains high standards of food quality and follows recognized SERV Safe guidelines for time and temperature control
• Ensures that clean and sanitary workstations are kept by following standard procedures for cleaning equipment, utensils, and work areas
• Maintains high standards of safety and personal hygiene by following hand washing protocol, wearing the proper uniform, and abiding by all common food and safety protocols set forth by DFS and Health Code
• Operates all equipment according to manufacturer’s directions with emphasis given to safety guidelines and notifies manager of any malfunction
• Checks hot holding equipment, ovens, steamers, and microwaves to make sure equipment is empty before turning on and ensures hot holding equipment, steamers, ovens, and microwaves are empty and turned off before leaving
• Controls food and supply inventory, including completing physical inventory as required, dates and rotates stock and follows FIFO method
• Routinely organizes walk in coolers and dry storage
• Promotes a positive food service image and good customer relations.
• Performs other duties as assigned by management